I'm not sure which article you were refering to, but here's a process I've read several times that actually works pretty well:
Make your normal shopping list for the week
Record the useful shelf-life of each item on the list
Record the rate at which you typically use each item on the list
Buy 2 weeks worth of each item on your list.
When you unpack after going to the grocery store, store 1 weeks supply of each item as you would normally and the second weeks supply in your long term storage area.
The next week, repeat the process, but instead of placing 1 weeks forth of the new supplies in your normal use area, move 1 weeks supply from your long term storage area to your normal use area and add both weeks of new purchases to the long term storage area.
Each week you repeat this process, you buy 2 weeks worth of items and store them while moving 1 weeks supply form long term storage to your normal use area.
This:
1) Slowly builds up your long term storage supplies
2) Ensures you are building up supplies you normally use
3) Cycles the oldest stored items into your normal use area to make sure the stored items are always "fresh"
Continue the process until the amount you have stored of an item reaches: 75% of its expected shelf-life or 2 the total amount you want stored.
I recommend making a spreadsheet (printed and filled in hard copy) recording each purchase quantity and the expiration date so you can keep track of both what you have and when you need to use it by.
Once you have a good base stock, I would recommend reducing your purchasing rate and watching for sales. If you have a 1 year supply of whole kernal corn, you don't need to buy it every week any more, instead you can wait for it to go on sale and then buy 3 months worth on sale. Once you've built up the buffer to allow you to only purchase on sale, you can save a lot of money.
Also, once you have that base stock well filled out, start adding very long term storage, 5-10 or more years shelf-life items that you don't use on a regular basis. Keep in mind, that you still need to cycle this stock, and that means using it normally. If you buy a 1 year supply of food that can be stored for 5 years, you need to eat 3 meals a week from that food or it will eventually go to waste.
